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Mix together the soy sauce, sherry, sesame oil, garlic oil and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).

Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.

When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.

Toss the chili and carrots in the pan and stir fry for a few minutes, then add the green beans and cook for a further 2 minutes.

Return the steak to the pan and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

Recipe from Good Food magazine


1 tbsp gluten free soy sauce

1 tbsp dry sherry

2 tsp sesame oil

1 tbsp garlic infused oil

1 red chili chopped - deseeded

1 tsp finely chopped fresh root ginger (or fresh ginger paste in a jar)

200g lean sirloin steaks, thinly sliced across the grain

1 tbsp sesame seeds

1 tbsp sunflower oil

1 large carrot, cut into matchsticks

100g green beans

3 tbsp hoisin sauce

rice, to serve

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Stir-fried beef with hoisin sauce

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